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IMntHRimEVRYWHER — Sugar Showpiece
Published: 2008-11-13 09:31:06 +0000 UTC; Views: 2678; Favourites: 24; Downloads: 287
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Description
My sugar showpiece. my very last project i had to do for my pastry classes in school. we used isomalt mainly because it is much easier to play with.techniques used: ribbon (road), cast (building), blown (sun), pulled (solar flares), straw (road supports), rocksugar (granulated sugar and royal icing for trees and bushes), pastillage (windows), Piped (sunglasses), and bubble sugar (clouds can only be done in isomalt)
this was a lot of fun and my hand only burned for a little bit. I actually still have this at my house.
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Comments: 10
Dude, this reminds of the stuff I see on 'Food Network Challenge'
You are awesome
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i really wanna do one of those. sounds like so much fun. thanks
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thanks, go ahead, it only sugar. there is only one type of decoration that is not edible, i didnt use it for my piece but its called bubble sugar. you paint parchment with rubbing alcohol and pour hot isomalt sugar onto it and it bubbles up and creates and weird, bubbly pane of glass. its inedible because of the rubbing alcohol.
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I bow to your skills. I can't work in hot sugar, it scares the life out of me.
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its not that bad, that is when you get used to it. a lot of chefs say you know your a sugar artist when you can do it barehanded. ive found out that a silk glove liner under a food service glove works wonders. if you do it bare handed, not only do you run to risk of something really hot sticking to you but as your pulling, you begin to work dead skin and oils into the sugar. thats not only disgusting but may also cause the sugar to become of a low quality for showpieces.
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And there is a chance to leave fingerprints and marrs upon the surface. The dead skin image.. nice :S! though my hands are already covered in burn marks from the oven and hot pots, I've only had hot sugar stick to my wrist once so I soon learnt my lesson!
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i actually have a scar from a torch burn in the shape of a triangle. it was one of those turn knob torch heads. i was covering the flourless chocolate with ribbon chocolate. heated the sheet pan up just until i was able to peal a ribbon of chocolate off and shut it off and set it aside. well, it had a little bubble flame left on it after the gas was turned off. tapped it as i was placing the ribbon. i pretty much jumped a couple times saying it hurts, blew it out and set it further away and went back to work.
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thanks. technically, you can. just not too much, isomalt is a diabetic sugar so it has some side affects. other than that, i hav it on my counter collecting dust along with my chocolate showpiece.
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